I received the Vegetable Griller featured below from Wilton Armetale/Gourmet Grillware to facilitate my post. As always, all opinions expressed here are entirely my own.

This product line is one of the reasons I love doing reviews – I hadn’t ever heard of it before, but it’s fabulous!  Wilton Armetale is a Pennsylvanian company with a long history.  They make gorgeous cookware that is very versatile and beautiful enough to take straight to the table.  Including this line of Gourmet Grillware.

It can go from freezer to oven to the table – and then to the fridge.  And of course it can go on the grill!  It isn’t microwave-safe (’cause, hello – metal!) or dishwasher-safe (just like your cast iron).  I think it looks a lot like pewter.  (The Classic line looks a lot like silver.)

So what can you do with it?  Well, all kinds of things, since it can take the heat!  I actually don’t have a grill (yet!), so I went with the oven on this one and we made roasted veggies.  When you break out the grill for Father’s Day, you need something veggie to go with the burgers or brats, right?

Roasted Broccoli & Carrots

The little divided sections in this vegetable griller mean that you can do different kinds of veggies and keep them separate so everyone can have what they like.  My hubby likes broccoli, so I cooked broccoli, and we did carrots, too.  (I could have also added a few potatoes, “spiking” them directly on the dividers.  But I discovered when I was ready to cook that they’d gone bad.  I can’t seem to keep potatoes around for anything.  If you do potatoes, add them when you put the carrots in.)

Broccoli and carrots take different amounts of time (8-10 minutes for the broccoli; 40-50 for the carrots), so I put the carrots in first and then added the broccoli later.  You could put this whole thing on the grill, but I’m not sure how long it would take for the veggies to cook.  (If you know, please leave a comment so we all know!)

Roasted Broccoli & Carrots

Rachel Ramey

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dish

Cuisine Gluten-Free, Paleo

Ingredients

  

• 1 head broccoli
• 6-8 medium-to-large carrots
• minced garlic opt.
• melted butter preferred or oil (about 2/3 stick, or 5-6 Tablespoons)
• salt and pepper to taste

Instructions

 

• Preheat oven to 425.
• Prep the carrots: scrub them, peel them, and cut into (roughly) equal-sized sticks.
• Prep the broccoli: wash it well and cut into florets. (Set aside the stalk pieces for other purposes. Like stock or something.)
• Be sure your butter is melted, and put it in a couple of bowls. If you want garlic, add garlic. (We added garlic to the broccoli, but not the carrots.)
• Add the carrots to one bowl and the broccoli to another. Toss each one to coat well. Move the CARROTS to the griller. (Broccoli needs to wait.)
• Put in the oven for 40-50 minutes.
• When there are about 10 minutes left on the timer, add the broccoli.
• When both veggies are done, salt and pepper to taste.

I’ve tried a variety of vegetables roasted a variety of different ways before, and we’ve never liked them, but these were a big hit – with Daddy, with the persnickety preschooler, and with everyone in between.

Another great use for this would be fajita fixin’s.  I don’t know about your house, but around here not everyone likes all the parts and pieces.  So they don’t want someone else’s onions touching their beef – or whatever.  With this, you could do each component in a separate section, and then people could grab whichever parts they want.

What would you cook in this first?